Servings: 4
Ingredients
- 4 servings of soba noodles
- 400 g of daikon (Japanese white radish) for grating
- 650 ml of dashi
- 1.5 tablespoons of sake
- 1.5 tablespoons of mirin
- 3 tablespoons of light soy sauce level
- 20 g of scallions thinly sliced
- 8 g of katsuobushi
- shichimi (Japanese seven-spice blend) or chili flakes to taste, optional
Procédé
Broth
- Bring the dashi to a boil.650 ml of dashi
- Add the sake, soy sauce, and mirin, then return to a boil.1.5 tablespoons of sake, 3 tablespoons of light soy sauce, 1.5 tablespoons of mirin
Noodles and daikon
- Grate the daikon finely for more heat.400 g of daikon (Japanese white radish)
- Cook the soba noodles in a large pot of boiling water.4 servings of soba noodles
- Drain the noodles.
- Rinse the noodles under cold water, rubbing gently to remove the starch.
- Drain well.
Assembly
- Divide the noodles among serving bowls.
- Spoon over the broth and grated daikon.
- Top with scallions and katsuobushi.20 g of scallions, 8 g of katsuobushi
- Finish with shichimi or chili flakes, if desired.shichimi (Japanese seven-spice blend) or chili flakes
Three serving options
- Stir the grated daikon into the broth, then pour it over the noodles.
- Serve the grated daikon and broth separately.
- Squeeze the juice from the grated daikon into the broth, then pour it over.
Notes
- Grate the daikon very finely for a sharper, spicier result, or more coarsely for a milder flavor.
- After rinsing, drain the soba thoroughly so the broth doesn't become diluted.
- Adjust the broth to taste with the light soy sauce, and add the shichimi just before serving.
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